You will need
3 extra large eggs at room temperature
¾ cup (180 ml) canola oil
1 cup (250 ml) full cream milk, warm
1 x 600 g Ina Paarman’s Vanilla Cake Mix
70 mini paper cups
2 x 250 g Ina Paarman’s Vanilla Icing Kit
250 g butter, at room temperature
½ cup (125 ml) water
2 t (10 ml) lemon juice
pink food colouring
200 g fresh strawberries, washed and cut into ¼ wedges
Adjust the oven rack to the middle position. Preheat the oven to 180°C. Line mini muffin pans with paper cups. Mix according to package instructions. Divide the cake mixture between paper cups. Use a piping bag without a nozzle for easy filling. Bake for ± 12 minutes and leave to cool completely.
You will need two Vanilla Icing Kits because the recipe makes so many little cupcakes.
Prepare icing according to package instructions and tint it a light pink with a few drops of food colouring. Pipe cooled cupcakes with the prepared icing. Top with fresh strawberry quarters.